Influence of Phytate Removal and Structural Modification on the Calcium-binding Properties of Soybean Globulins
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概要
- 論文の詳細を見る
The calcium-binding properties of soybean globulins that have been deamidated or enzymatically hydrolyzed after the removal of phytate were physicochemically investigated. The level of calcium was reduced from 0.32% to 0.013% and that of phosphorus was reduced from 1.1% to 0.050% by treating with cation-and anion-exchange resins. The calcium-binding properties of soybean globulins were described by the Langmuir equation, the maximum amount of bound calcium(N)and the affinity parameter for calcium(K)being obtained for each sample. The value of N was decreased by the removal of phytate, while the deamidation caused the value of N to increase. As hydrolysis proceeded, the value of N increased to a degree of hydrolysis of 32%, and then decreased. Based on this result, there seems to be an optimum molecular weight of hydrolyzed soybean globulins for the amount of bound calcium. In addition, the value of K for every soybean globulin sample was much lower than that of phytic acid, indicating that the globulins had proper calcium-binding properties for calcium absorption in the small intestine.
- 社団法人日本農芸化学会の論文
- 1998-02-23
著者
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Sakurai Hiroaki
Research Center, Nippon Beet Sugar Mfg. Co., Ltd.
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KUMAGAI Hitomi
Department of Chemistry and Life Science, Nihon University
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KUMAGAI Hitoshi
Department of Food Science and Nutrition, Kyoritsu Women’s University
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SAKURAI Hidetoshi
Department of Agricultural and Biological Chemistry, Nihon University
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Kumagai Hitomi
Department Of Chemistry And Life Science Nihon University
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Sakurai Hidetoshi
Department Of Chemistry And Life Science Nihon University
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Sakurai Hidetoshi
Nihon University
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Sakurai Hidetoshi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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Kumagai Hitomi
Kyoritsu Women's Univ. Tokyo Jpn
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Kumagai Hitom
Nihon Univ. Tokyo Jpn
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Kumagai Hitomi
Nihon University
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Kumagai Hitomi
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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SHIZAWA Yoshiharu
Department of Agricultural and Biological Chemistry, College of Bioresource Sciences, Nihon Universi
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Sakurai H
Nihon Univ. Fujisawa‐shi Jpn
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Sakurai Hiroaki
Research Center Nippon Beet Sugar Mfg. Co. Ltd.
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Kumagai Hitoshi
Department Of Agricultural And Biological Chemistry Nihon University
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Shizawa Yoshiharu
Department Of Agricultural And Biological Chemistry College Of Bioresource Sciences Nihon University
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